Cuscuz Paulista Recipe

Welcome to the vibrant world of Brazilian cuisine! Today, we're diving deep into a beloved classic: Cuscuz Paulista. This isn't just any couscous meal recipe; it's a culinary masterpiece from São Paulo, Brazil, known for its stunning presentation and incredible layers of flavor. Forget everything you thought you knew about traditional couscous because Cuscuz Paulista takes pre cooked cornmeal flour and transforms it into a savory, steamed cake bursting with fresh vegetables, succulent proteins, and a rich, aromatic broth.
While many Brazilian dish recipes exist, Cuscuz Paulista stands out for its unique texture and the way it brings together a medley of ingredients – from tender shrimp and chicken to colorful bell peppers, juicy tomatoes, and briny olives. It's a dish that tells a story, deeply rooted in Brazilian culture and perfect for sharing with family and friends. Whether you're a seasoned chef looking for new Brazilian cuisine recipes or a beginner eager to explore the diverse flavors of South America, this guide will walk you through every step to create a truly authentic and unforgettable Cuscuz Paulista. Get ready to impress your taste buds and transport yourself to Brazil with every delicious bite!

Ingredients

• For the Cuscuz Base:
• 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large tomato, diced (or 14.5 oz / 410g can diced tomatoes, drained)
• ½ cup (75g) pitted black olives, sliced
• ½ cup (75g) pitted green olives, sliced
• 1 cup (150g) cooked chicken breast, shredded (or leftover rotisserie chicken)
• 1 cup (150g) cooked shrimp, peeled and deveined, roughly chopped
• 2 hard-boiled eggs, sliced (plus more for garnish, optional)
• ¼ cup (35g) fresh parsley, chopped
• ¼ cup (35g) fresh chives, chopped
• 4 cups (960ml) chicken or vegetable broth
• 2 tablespoons (30ml) tomato paste
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• 2 cups (300g) pre cooked cornmeal flour (also known as "Fubá Mimoso" or instant corn flour)
• 2 tablespoons (30ml) unsalted butter, softened (for greasing the mold)
• For Garnish (Optional but Recommended):
• Fresh parsley sprigs
• Hard-boiled egg slices
• Shrimp
• Olive slices
• Cherry tomatoes

Directions

1. Prepare Your Mold:
   1. Generously grease a 9-inch (23 cm) bundt pan or a round cake pan with the softened butter.
   2. Arrange some of the garnish ingredients (egg slices, whole shrimp, olive slices, parsley sprigs) decoratively on the bottom and sides of the greased mold. This will be the top of your cuscuz when unmolded, so make it pretty!
2. Sauté the Aromatics:
   1. Heat the olive oil in a large pot or Dutch oven over medium heat.
   2. Add the chopped onion and sautéed onions and peppers for about 5-7 minutes until softened and translucent.
   3. Stir in the minced garlic and cook for another minute until fragrant.
   4. Add the diced red and green bell peppers. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Build the Flavor Base:
   1. Add the diced fresh tomatoes (or drained canned tomatoes) to the pot. Cook for 3-4 minutes, allowing them to release their juices.
   2. Stir in the tomato paste, paprika, and cumin. Cook for 1 minute, stirring constantly, to toast the spices.
   3. Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer.
4. Incorporate Proteins & Olives:
   1. Add the cooked chicken and chopped cooked shrimp to the simmering broth.
   2. Stir in both the black and green olives, chopped parsley, and chives.
   3. Season generously with salt and black pepper. Taste and adjust seasonings as needed – remember the cornmeal will absorb a lot of the flavor.
   4. Gently fold in the sliced hard-boiled eggs.
5. Add the Cornmeal:
   1. Gradually add the pre cooked cornmeal flour to the simmering mixture, stirring constantly with a wooden spoon or whisk to prevent lumps.
   2. Continue stirring vigorously for about 3-5 minutes as the mixture thickens significantly. It should become very thick and pull away from the sides of the pot. This is crucial for achieving the right texture and ensuring the cornmeal is cooked through.
6. Mold and Steam:
   1. Carefully spoon the hot cuscuz mixture into your prepared mold, pressing it down firmly with the back of a spoon to ensure there are no air pockets and it's tightly packed. This helps it hold its shape.
   2. Cover the mold tightly with aluminum foil or a lid.
   3. Place the mold inside a larger pot with about 1-2 inches (2.5-5 cm) of simmering water (creating a bain-marie or water bath), ensuring the water level does not reach the top of the cuscuz mold.
   4. Alternatively, you can steam it directly in a steamer basket over simmering water.
   5. Steam for 20-30 minutes, or until the cuscuz is firm and holds its shape. A toothpick inserted into the center should come out clean.
7. Cool and Unmold:
   1. Remove the mold from the steamer or water bath. Let it cool on a wire rack for at least 15-20 minutes before attempting to unmold. This cooling period is vital for the cuscuz to set properly.
   2. Once slightly cooled, carefully place a serving platter over the mold and invert it quickly but gently. The cuscuz should slide out, revealing your beautiful garnish on top.
8. Serve:
   1. Garnish with additional fresh parsley, egg slices, shrimp, or cherry tomatoes if desired.
   2. Serve warm or at room temperature. Enjoy your delicious and authentic Cuscuz Paulista!